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–+ servings
Delicious blueberry cream cheese egg rolls served with a sweet dipping sauce.
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Blueberry Cream Cheese Egg Rolls

Delicious egg rolls filled with creamy cheese and tangy blueberry compote, perfect for any occasion!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Quick
Servings: 12 servings

Equipment

  • Saucepan
  • Mixing Bowl
  • Heavy Pan

Ingredients

Blueberry Filling

  • 2 cups Fresh Blueberries
  • 1/3 cup Sugar
  • 1 tablespoon Lemon Juice
  • 4 tablespoons Water
  • 3 tablespoons Cornstarch

Cream Cheese Filling

  • 8 oz Cream Cheese Room temperature
  • 1/3 cup Sugar
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Vanilla

Assembly

  • 12 pieces Egg Roll Wrappers
  • 2+ cups Vegetable Oil For frying
  • 1/4 cup Powdered Sugar For dusting

Instructions

  • In a saucepan over medium heat, combine the blueberries, 1/3 cup sugar, 1 tablespoon lemon juice, and 4 tablespoons water. Stir and cook until the berries burst (about 4–5 minutes). In a small bowl, mix the remaining 3 tablespoons water with 3 tablespoons cornstarch until smooth. Add this mixture to the blueberry mixture. Stir and cook for another 1–2 minutes until thickened. Remove from heat and allow to cool completely.
  • In a mixing bowl, beat the 8 oz room temperature cream cheese with 1/3 cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla until smooth and fluffy.
  • Lay an egg roll wrapper on a clean surface. Spoon about 1 tablespoon of the cream cheese filling just below the center, then top with about 1 tablespoon of cooled blueberry filling. Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Repeat with remaining wrappers and filling.
  • Heat at least 2 inches of vegetable oil in a heavy pan to 350°F (175°C). Fry egg rolls in batches, seam-side down, turning occasionally, for about 2–3 minutes per side, or until golden and crisp. Drain on a paper towel-lined plate.
  • Dust each egg roll generously with powdered sugar and serve warm for best results.

Notes

Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes, or until heated through and crispy.